Kitchen Fire Suppression 3-Tag Separator & Semi-Annual Inspection Planner
Separate your hood suppression tag from hood washing and hand extinguishers, check brand-trained technician readiness, and schedule 30/7/1-day reminders.
This view separates the suppression tag, the hood-cleaning sticker, and the hand extinguisher tag.
Six months after that date is filled in below. You can change it.
NFPA 96 states that fire-extinguishing systems should be maintained by properly trained, qualified, and certified person(s) at least every six months. Markel, read 2026-11-13. Reminders use the date you enter. Source.
Worksheet preview
Add the last tag date, or choose a next date, and the countdown fills in.
Block 1. Hood suppression file card
Location or hood: Primary
System brand entered: not entered
People search this brand. We are not affiliated.
Markel reading, read 2026-11-13: at least every six months, by a person trained on that system
Source: https://www.markel.com/insights-and-resources/insights/fire-protection-systems-in-restaurants
Next date you entered: not entered
Block 2. Three-tag separator and technician questions
This tag is the suppression inspection, not hood cleaning, not the hand extinguisher
Ask whether the technician is authorized for the brand they typed
[ ] Confirmed technician holds current training/authorization for our specific suppression brand
[ ] Verified fusible links / nozzles / manual pull station check is included on the service report
[ ] Separated this suppression inspection tag from hood grease-cleaning schedule
[ ] Checked portable Class K wet-chemical extinguisher tag separately
[ ] Confirmed where the signed semi-annual inspection report is stored on-site
Block 3. Suppression tag log
Inspection date | Service company and tech cert | Links or caps replaced | Tag next-due | Report location
________ | ________ | ________ | ________ | ________
________ | ________ | ________ | ________ | ________
Block 4. Disclaimer
We do not dispatch a technician. Ansul is not in our name
This file is not an official certificate.
Prepared by Kitchen Suppression Due (kitchensuppressiondue.com). Source notes read 2026-11-13. We are not a fire-protection contractor; Ansul; NFPA; the fire marshal.
The email contains this worksheet. This plan also emails you 30, 7, and 1 day before the date you entered.
Suppression inspection is not hood cleaning
If your last invoice says hood cleaning only, you may still be missing the six-month suppression tag. Ask the company whether the technician is authorized for the brand on your system. People search this as an Ansul inspection. Ansul is a brand. We are not affiliated with it.
Related guidance
Kitchen fire suppression inspection guide
Read the source-linked explanation of the six-month service.
How the PDF checklist works
See the delivery, account access, and reminder process step by step.
Digital checklist pricing plans
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Kitchen suppression inspection FAQ
Find answers about scope, delivery, privacy, plans, and cancellation.
About the independent publisher
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Contact Kitchen Suppression Due support
Use the email support address for order, account, reminder, and refund questions.
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Review the license, payment, and user-responsibility terms.
A hood-cleaning invoice answers a different question
A hood-cleaning invoice usually answers a cleaning question: when were the hood, duct, fan, or related surfaces cleaned, and what area did the vendor service? That is valuable information, but it does not by itself answer whether the automatic extinguishing system was maintained. The invoice may be issued by a company that offers both services, so the manager still has to read the line items.
Do not assume that the words kitchen, hood, fire, or safety on one invoice cover every service in the restaurant. Look for a line that identifies the suppression system and the work performed on it. If the invoice only describes cleaning, file it as cleaning and ask a separate question about the system record.
The suppression record is system-specific
The suppression system has its own components and its own service history. The record should be connected to the cooking line or system it covers. A manager should be able to identify the system without relying on a generic note that says only that the restaurant was serviced. A brand, model, tag, location label, or other identifier can make that connection clearer.
If the report uses an internal company reference, ask the office to explain what it refers to. If the manager has multiple kitchens or locations, use a label that will still make sense when the file is handed to another person. The public Markel reading linked from the home page, read 2026-11-13, says the suppression system should be maintained at least every six months: https://www.markel.com/insights-and-resources/insights/fire-protection-systems-in-restaurants
The portable extinguisher is a third service
A portable hand extinguisher is not the fixed suppression system over the cooking line. It has its own inspection and maintenance history. A suppression report, a hood-cleaning receipt, or a general fire-safety invoice should not be treated as a replacement for the extinguisher record.
When a manager reviews the kitchen file, count the records separately: cleaning, fixed suppression, and portable extinguishers. The exact requirements and intervals can vary, so use the labels and current instructions connected to each item. The important management step is to avoid letting one record stand in for a different asset.
How to read the equipment label without guessing
Photograph the label before calling a vendor. Capture the manufacturer, model, serial number if present, and any existing service label. Make sure the photo is legible and tied to the correct kitchen. If the label is damaged or hidden, ask the service office what information can be safely used to identify the system.
Do not invent a brand from a search result or from a similar restaurant. People often use a familiar brand name as shorthand, but the actual equipment can be different. A careful manager records what is visible, notes what is uncertain, and asks the vendor to verify the match before booking.
Questions for the service office
Ask whether the assigned technician is authorized for the brand and model. Ask what record the restaurant will receive after the visit, who will sign or issue it, and whether the record will identify the specific system. Ask how the office handles a system that needs a follow-up, and ask where the manager should look for the next service date.
Questions are not a substitute for the vendor's technical judgment. They are a way to make the commercial relationship clearer. If the office cannot answer basic identification questions, the manager has useful information before scheduling: the scope of the visit may need to be clarified in writing.
What a manager can document without pretending to inspect
A manager can document a phone call, save a photo, record the system label, note the prior service date, and file the vendor's report. A manager should not claim to have inspected the system or state that a system passed when no qualified person performed the service. The difference between organizing records and performing technical work matters.
The digital checklist offered here follows that boundary. It asks for information the buyer knows or can copy from the equipment and service record. It does not test a system, diagnose a defect, or tell a manager that a restaurant is safe. Those decisions belong to qualified people and the current authorities that apply to the restaurant.
Red flags in a vague service conversation
A vague conversation becomes a risk when no one can name the system, the service date, the person who performed the work, or the document the restaurant will receive. Another warning sign is a promise that a hood-cleaning visit automatically includes the suppression service without a separate line item or explanation.
Do not solve uncertainty by adding a reassuring sentence to a spreadsheet. Ask for the missing identifier or record. If the vendor cannot provide it, keep the written exchange and decide what additional verification is appropriate. The restaurant can be polite and still insist that its file connect a service to the right equipment.
A clean handoff between vendors
When cleaning and suppression work are handled by different companies, give each vendor the information it needs without handing over unrelated customer data. A system label photo, a service date, and the correct kitchen contact are usually more useful than a pile of invoices. Keep the documents in a location the next manager can find.
At shift handoff, tell the next manager what was done and what remains unclear. A short note such as a pending record, a follow-up question, or the next source to check is more useful than a verbal assurance. This is exactly where a private reminder can support the restaurant without pretending to be the vendor or the regulator.
Keep a one-page index for the kitchen file
A one-page index can sit at the front of the kitchen file and name the records that should exist: the cleaning invoice, the fixed suppression service record, and the portable extinguisher record. For each entry, write the kitchen or cooking line it covers, the label information visible on the equipment, the provider, the date printed on the document, and where the paper is stored.
The index is not a service record and should not be described as one. Its job is to make a gap visible during a shift change or before a booking. If an entry has no matching document, the manager can ask for the missing record instead of assuming the service happened or that a different invoice covers it.
When one company sells both services
A single vendor may perform hood cleaning and the suppression service, and a single invoice may list both. In that case, read the line items rather than the invoice title. The cleaning line and the suppression line answer different questions, and the suppression line should identify the system or the work performed on it.
Keep the combined invoice, but file it so a reader can find the suppression portion without working through the cleaning details. If the wording folds the two services into one vague description, ask the office to clarify the scope in writing before treating the visit as covering the automatic system.
After a manager or vendor change
A new manager should not inherit a schedule without the documents behind it. Before continuing an old routine, locate the most recent suppression record, confirm which system and kitchen it describes, and note the date and provider shown on it. A remembered date is not a record, and a copied spreadsheet entry is not a substitute for the document.
The same caution applies when the vendor changes. Give the new office the label information and the prior record so the scope can be matched, and ask what record the restaurant will receive. Do not assume that a familiar company name or a similar invoice format proves that the same system was serviced.
Questions
Are you Ansul?
No.
Does hood cleaning include this?
Do not assume it does. Ask for a separate tag.